Savor a comforting Italian skillet of tender meatballs, hearty tomato sauce, pasta, and melted cheese for family dinners.
# What You'll Need:
→ Meatballs
01 - 14 oz ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Sauce and Pasta
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper, diced
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato purée or passata
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon sugar
16 - Salt and black pepper, to taste
17 - 9 oz short pasta such as penne, rigatoni, or fusilli
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Steps to Follow:
01 - In a large bowl, mix ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper until just combined. Form 16 to 18 small meatballs, using about 1 tablespoon of mixture for each.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add the meatballs and sear on all sides for 5 to 6 minutes until browned. Transfer meatballs to a plate.
03 - Add the remaining olive oil to the skillet. Add onion and bell pepper, sauté for 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato purée, Italian herbs, sugar, salt, and pepper. Bring to a gentle simmer.
05 - Add short pasta and water or broth to the sauce, stirring to combine. Nestle meatballs into the sauce.
06 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add an extra splash of water as needed to keep sauce from drying out.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the skillet. Cover and cook for 2 to 3 minutes until cheese is melted and bubbly.
08 - Top skillet with fresh basil leaves and serve immediately, portioned straight from the pan.
